This recipe transforms the beloved peanut butter and jelly sandwich into a stunning cheesecake!
Ingredients:
For the Crust:
2 cups graham cracker crumbs
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🧡🍰🍌 Luscious Walnut Banana Caramel Cake 🧡🍰🍌
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed
1 cup chopped walnuts
1/2 cup caramel sauce (plus more for drizzling)
Additional walnut halves for garnish
Directions:
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Stir in the mashed bananas and chopped walnuts.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Once the cakes are cool, spread a layer of caramel sauce on top of each layer, stacking them as you go.
Frost the outside of the cake with additional caramel sauce and garnish with walnut halves.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 12 servings
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🍪🍩 Oreo Cookie Stuffed Cinnamon Rolls 🍪🍩
Indulge in these decadent Oreo Cookie Stuffed Cinnamon Rolls! Combining the classic flavors of cinnamon rolls with the rich taste of Oreos, this treat is perfect for any special occasion or simply to satisfy your sweet cravings.
Ingredients:
For the Sweet Dough:
1 ½ cups non-dairy milk
¼ cup granulated sugar
2 ½ teaspoons active dry yeast
6 tablespoons non-dairy butter, melted
3 ½-4 cups all-purpose flour
1 teaspoon kosher salt (use ¾ teaspoon if using table salt)
For the Filling:
16 Oreo cookies
¼ cup granulated sugar
3 tablespoons melted non-dairy butter
For the Frosting:
⅓ cup non-dairy cream cheese
2 cups powdered sugar, sifted
½ teaspoon vanilla extract
1-3 teaspoons non-dairy milk
Directions:
Make the Sweet Dough:
In a large bowl, combine non-dairy milk, sugar, and yeast. Stir and let it sit for 10 minutes to allow the yeast to bloom.
Add melted butter, 3 ½ cups of flour, and salt to the bowl. Stir until well combined.
Lightly flour a work surface, turn the dough out, and knead for about 3 minutes until the dough is elastic and smooth. Add up to ½ cup more flour during kneading to prevent sticking.
Lightly oil the bowl, place the dough back in, and cover with a kitchen towel. Let it rise until doubled in size, about 1 ½-2 hours.
Make the Oreo Cookie Filling:
Place the Oreos and sugar in a gallon-sized bag. Crush with a rolling pin until finely ground.
Shape the Rolls:
Grease a 9″x13″ baking pan.
Lightly flour a work surface, turn the dough out, and roll into a 15″x10″ rectangle.
Brush the dough with 3 tablespoons of melted butter, then spread the crushed Oreo filling evenly.
Roll the dough into a tight log and cut into 12 evenly sized rolls. Place them in the prepared baking pan, cover with a kitchen towel, and let rise for 30 minutes.
Preheat the oven to 350°F (175°C).
Once risen, bake the rolls for 28-32 minutes.
Make the Frosting:
In a medium bowl, mix non-dairy cream cheese and powdered sugar until well combined.
Add vanilla and a teaspoon of non-dairy milk. Stir until smooth, adding more milk to reach the desired consistency.
Frost the Oreo Cinnamon Rolls:
Spread the frosting over the cinnamon rolls.
Top with additional crushed Oreos if desired.
Serve:
Serve and enjoy these delightful Oreo cinnamon rolls!
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🥰🥰 Fruit Salad Cheesecake 🥰🥰
Fruit Salad Cheesecake 🥰
Refreshing Fruit Salad Cheesecake Delight
Ingredients:
For the Cheesecake Base:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the Fruit Salad Topping:
Assorted fresh fruits (strawberries, blueberries, kiwi, grapes, pineapple, etc.), chopped
1/4 cup granulated sugar
2 tbsp lemon juice
Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream until fully incorporated.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 45-50 minutes, or until the edges are set but the center still slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
Combine the chopped fresh fruits, granulated sugar, and lemon juice in a large bowl. Toss gently to coat the fruits evenly.
Just before serving, spread the fruit salad over the chilled cheesecake.
Slice and serve the fruit salad cheesecake chilled. Enjoy!
Prep Time: 20 minutes | Cooking Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes
Kcal: 350 kcal | Servings: 10 servings
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🥰🥰 No Bake Banana Pudding Cheesecake 🥰🥰
Ingredients
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1/2 cup granulated sugar
1 package (3.4 oz) instant banana pudding mix
1 cup cold milk
2 large bananas, sliced
1 tsp vanilla extract
Topping:
1 cup whipped cream
Vanilla wafers for garnish
Sliced bananas for garnish
Instructions
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Chill in the refrigerator while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
In another bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until it thickens.
Add the pudding mixture and vanilla extract to the cream cheese mixture and mix until smooth.
Assemble the Cheesecake:
Remove the crust from the refrigerator.
Spread a thin layer of the cheesecake filling over the crust.
Add a layer of sliced bananas on top.
Spread the remaining cheesecake filling over the banana layer, smoothing the top with a spatula.
Cover and refrigerate for at least 4 hours, or until the cheesecake is set.
Add the Topping:
Before serving, spread a layer of whipped cream over the top of the cheesecake.
Garnish with additional sliced bananas and vanilla wafers.
Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled.
Enjoy your No Bake Banana Pudding Cheesecake!
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🥰🥰 Crack Chicken Soup 🥰🥰
Ingredients:
- 1 ½ pounds boneless skinless chicken breasts
- 2 cups chicken broth
- 1 packet ranch seasoning
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 6 slices turkey bacon, fried and crumbled
- ¼ cup green onions
Directions:
To make this in the Instant Pot:
- Add the chicken breasts to the bowl of the Instant Pot along with the chicken broth and ranch seasoning.
- Cover and set the vent to sealing.
- Cook on high pressure for 18 minutes. It will take about 10 minutes to reach pressure.
- Allow pressure to release naturally, about 10 minutes, before removing the lid.
- Remove chicken from the pot and shred. Set aside.
- Set the pot to sauté and add the cream cheese. Whisk well until the cream cheese is fully melted and incorporated.
- Add the cheddar and whisk until melted.
- Return the chicken to the pot. Add the turkey bacon and green onions. Stir well to combine.
- Serve hot, garnished with extra crumbled turkey bacon, shredded cheddar, and green onion.
To make this in the Crockpot:
- Add the chicken breasts to the slow cooker along with the chicken broth and ranch seasoning.
- Cover and cook on low for 4 hours.
- Remove chicken from the slow cooker and shred. Set aside.
- Add the softened cream cheese to the broth and whisk well until smooth and creamy.
- Add the cheddar and whisk until melted.
- Return the chicken to the pot. Add the turkey bacon and green onions. Stir well to combine.
- Serve hot, garnished with extra crumbled turkey bacon, shredded cheddar, and green onion.
Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Servings: 4
Enjoy your meal and don’t forget to let me know how it turned out in the comments! 😊
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🤩 Cheesecake in a Loaf Pan! 🤩
Cheesecake in a Loaf Pan! 🤩
Ingredients (For a 23 cm x 10 cm loaf pan)
For the Berry Filling:
- 180 g mixed berries (frozen)
- 20 g sugar
- 2 tsp cornstarch
- 2 tbsp water
- 100 ml red juice (e.g., currant juice)
For the Cheesecake Batter:
- 75 g softened butter
- 150 g sugar
- 1 packet vanilla sugar
- 3 medium eggs
- 750 g low-fat quark
- 1 packet vanilla pudding powder
- 30 g all-purpose flour
- 2 tbsp semolina
- 1 tsp baking powder
- A pinch of salt
- Zest of 1 organic lemon
For the Pan:
- Butter and semolina
Preparation:
- Prepare the Berry Filling: In a small saucepan, cook the berries with sugar over medium heat for about 5 minutes. Transfer the berries to a bowl, leaving the berry juice in the pot.
- Thicken the Juice: Mix the cornstarch with water until smooth. Add the red juice to the berry juice in the saucepan and bring to a boil. Once boiling, stir in the cornstarch mixture and remove from heat. Return the berries to the pot and mix with the thickened juice.
- Preheat Oven and Make Batter: Preheat your oven to 180°C (350°F) for conventional ovens, or 160°C (320°F) for fan ovens. Beat the softened butter with sugar and vanilla sugar until creamy. Add the eggs one at a time, then stir in the quark.
- Combine Dry Ingredients: Mix the vanilla pudding powder with flour, semolina, baking powder, and salt. Stir this mixture into the quark batter. Wash the lemon, dry it, and grate the peel. Add approximately 1 teaspoon of lemon zest to the batter.
- Prepare the Pan: Grease the loaf pan with butter and dust with semolina to prevent sticking.
- Assemble and Bake: Pour the cheesecake batter into the prepared pan, then swirl in the berry mixture. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cheesecake cool completely before slicing and serving. Enjoy your delightful and moist cheesecake! 💛🍓
4o mini
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Caramel Brownie Cheesecake
Ingredients:
- Brownie Mix: 1 package (use the extra ingredients as directed on the package)
- Cream Cheese: 24 oz, softened
- Granulated Sugar: 1 cup
- Vanilla Extract: 1 teaspoon
- Large Eggs: 3
- Sour Cream: 1/4 cup
- Heavy Cream: 1/4 cup
- Caramel Sauce: 1/2 cup (plus extra for drizzling)
- Whipped Cream and Chocolate Chips: for decoration
Instructions:
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Mix the brownie batter according to the package instructions and pour it into a greased 9-inch pan. Bake as directed and let cool.
- Prepare the Cheesecake Layer: Reduce the oven temperature to 325°F (160°C). In a large bowl, beat together the softened cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing well after each addition. Blend in the sour cream and heavy cream. Pour this mixture over the cooled brownie base.
- Add Caramel Swirl: Drizzle caramel sauce over the cheesecake layer and gently swirl with a knife to create a marble effect.
- Bake the Cheesecake: Bake in the preheated oven until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool slowly inside with the door slightly ajar. Refrigerate until fully chilled.
- Cool and Decorate: Chill overnight. Before serving, decorate with additional caramel sauce, whipped cream, and chocolate chips.
Enjoy your delicious caramel brownie cheesecake!
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😍😋Refreshing Lemon Eclair Delight 😍😋
Ingredients 📋
1 package (3.4 oz) instant lemon pudding mix
2 cups cold milk
1 container (8 oz) whipped topping, thawed
1 box (14.4 oz) graham crackers
1 can (16 oz) lemon frosting
Instructions 🥣
In a large bowl, whisk the lemon pudding mix with the cold milk until it thickens. Gently fold in the whipped topping until well combined.
In a 9×13 inch baking dish, lay a single layer of graham crackers to cover the bottom. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.
Microwave the lemon frosting for about 30 seconds, or until it becomes pourable. Spread it evenly over the top layer of graham crackers.
Cover the dish and refrigerate for at least 4 hours, or overnight, until the graham crackers have softened and the dessert is set.
Time:
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Nutrition:
Calories: 290 kcal per serving
Servings: 12
Enjoy your refreshing lemon eclair delight!
Categories
😍😋 Silky Chocolate Buttercream Delight 😍😋
Ingredients 📋
1 cup unsalted butter, at room temperature
3 1/2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup heavy cream
Instructions 🥣
In a large mixing bowl, beat the room temperature butter on medium speed until it becomes creamy and smooth, about 2 minutes.
Gradually add the sifted powdered sugar and cocoa powder, one cup at a time, mixing on low speed until fully incorporated.
Add the salt, vanilla extract, and heavy cream. Increase the speed to medium-high and continue to beat for 3-4 minutes until the frosting is light, fluffy, and smooth.
If the frosting is too thick, add more heavy cream, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, one tablespoon at a time.
Use immediately to frost cakes, cupcakes, or cookies. Alternatively, store in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip for the best texture.
Time:
Prep Time: 10 minutes
Total Time: 10 minutes
Nutrition:
Calories: 250 kcal per serving
Servings: 24 (2 tablespoons each)
Enjoy your silky chocolate buttercream delight!